This sauce is a savory one that can be used in many different ways. I use it as a dip for crackers or raw vegetables, drizzle it on meat or fish after it is cooked, sautée it with vegetables, and use it as a marinade before grilling. It also is a delicious way to dress a salad by thinning it with a little more lemon juice.

Fresh Basil, Chive and Dill Sauce

When I have sauces handy, it is going to be a good week in the eating department, even if I don’t have a lot of time to spend cooking! What I mean by this is, it makes it super easy to elevate meals from boring to spectacular. Sometimes on the weekends, I spend a Saturday morning making sauces to use for the next couple weeks. I like to freeze half of them, so I can pull them out of the freezer when I need them. There are 21 other recipes for sauces and dressings to choose from under the Sauce section in my Recipe Index.

Fresh Basil, Chive and Dill Sauce over Pork Tenderloin

This sauce utilizes three different herbs that gives it a Mediterranean flare and lots of beneficial nutrients. I am always taking into consideration the benefits as well as flavor of recipes. 🙂 Herbs are generally under-used in cooking, and really bump up flavor and nutrition.

This recipe makes 1 1/4 cups. I like to pour it into two jars, one for the fridge and one for the freezer.

This sauce is the bomb! My twenty year old son, Jeffrey, has a hard time eating vegetables, and he didn’t even know the amount of vegetables he was consuming when I used this sauce instead of tomato sauce in my Bolognese recipe last week. In fact, all four of the other family members sat down to dinner and inhaled the sauce.

If you are eating nightshade free and miss tomatoes, this is a very versatile tomato sauce that tastes exactly like tomato sauce with a lovely full bodied consistency, but a little thicker. So, it could be used as a tomato paste substitute, or thinned down with extra broth. If tomatoes aren’t a problem for you, this is a way to get more vegetables into your meals with ease and a flavor punch.

Versatile Eat Your Veggies “Tomato” Sauce

The total time to make this sauce is about an hour and a half. It makes 3 1/2 cups. I like to jar the sauce in one cup containers and freeze what I am not using for later convenience. Doubling the recipe takes very little extra time, and gives you more to freeze for later.

Use this sauce straight from the jar, or use it in your favorite tomato sauce recipes measure for measure. I currently have on my list of recipes to develop with this sauce, pizza and enchiladas! The sky is the limit! Here’s the recipe:

Directions: Place 1/4 Cup of olive oil in a heavy stock pot over medium high heat. Add the Anchovy, and stir until it almost melts into the oil. Add the prepared vegetables, and cook for five minutes, stirring occasionally. Meanwhile, mix all the herbs, mace and salt together in a small bowl. After the vegetables have cooked for five minutes, add the seasoning, and stir for one minute. Add the broth, bay leaf and balsamic. Bring to a boil, then reduce heat and simmer for 30 minutes uncovered.

Remove bay leaf. Add all the ingredients to a high speed immersion blender, and blend until very smooth.

Place the sauce in jars and use within three days in the refrigerator, or freeze for later.

I would love to hear how you are using this sauce in your recipes! Stay tuned for more recipes with this sauce coming soon!

Eat Your Nutrients!

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About Me

Hello! I am Sam. I am a foodie and a Health Coach who likes being in the kitchen creating healthier versions of favorite foods, especially for those with food intolerances and restrictions, or those who are looking to incorporate healthier eating habits. I have had an obsession with baking since I was ten! I started this blog to share recipes I was making for myself after finding out I had several food sensitivities, including gluten. I had no idea what I was going to eat and how I would feed my hungry family. I went to school for Health Coaching as a second career at Institute for Integrative Nutrition, the world's largest health coaching school. I wanted to have recipes I could eat, and the whole family would enjoy, that were healthy, delicious and made with ingredients that promoted overall health. So this is in essence my food diary. Taking real food and creating delicious recipes is something I am passionate about. From experience, I believe nutrient dense food gives the body the best fuel and building blocks to be vibrant, healthy, prevent disease, and maintain great energy as well as heal. I am excited to share delicious food recipes and tips!

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I only recommend products that I use myself and think are fantastic!